Tomatoes On the Menu.

Taranaki Central Press, Volume IV, Issue 367, 23 February 1937, Page 2

Tomatoes On the Menu.

Tomatoes are good and plentiful. For children they are a valuable addition to the diet and the prepara tion is isi-mple: the tomatoes need only to be seived auu mixed with a little salt. * * * Tomato and Lamb Ragout. This is. a dish of excellent flavour. Fry two sliced onions in a lifile butter, add skinned and quartered tomatoes, 21b to each pound of middle neck of lamb. Salt, pepper, 1 teaspoonful of brown sugar, and one teaspoonful of vinegar. No water is required. Cut tile meat into neat pieces and add more tomatoes.. Simmer slowly for 2J hours. Serve in the casserole. * * * • omato and Cheese Sandwiches, Melt a nut of butter, add IJoz of grated cheese, skinned tomatoes, salt, pepper, and one teaspoonful of vine gar. Add well-beaten egg and stir until the mixture is creamy. When cold spread on bread and butter or bridge rolls.